Sofrito
Ingredients:
- 1 cup garlic cloves
- 1 bunch cilantro
- 2 red bell peppers
- 10 small sweet peppers (ajíes dulces, if available)
- 2 green bell peppers
- ½ large onion
- 1–2 bunches cilantro
Instructions:
1 Roughly chop all ingredients.
2 Place everything into a blender or food processor.
3 Blend until smooth, adding a drizzle of oil or a splash of water if needed.
4 Store in an airtight container in the refrigerator for up to 1 week, or freeze in ice cube trays for longer storage.
Pernil (Puerto Rican Roast Pork Shoulder)
Ingredients:
- 1 pork shoulder (with a thick fat cap)
- 2–3 Tbsp sofrito
- 1 Tbsp ground oregano
- 1 Tbsp paprika
- 2 packets of sazón (or to taste)
- Salt and black pepper (to taste)
- 1 Tbsp oil (olive or vegetable)
Instructions:
1 Trim back the fat cap, but keep it attached.
2 Using a sharp knife, cut 4–6 large deep slits into the meat (under the fat and around the shoulder).
3 In a small bowl, mix sofrito, oregano, paprika, salt, pepper, sazón, and oil into a paste.
4 Rub the seasoning mixture all over the pork, making sure to push it into the slits.
5 Re-cover the fat cap and marinate overnight in the refrigerator (covered).
6 When ready to cook, pat the fat cap dry and sprinkle with extra salt and sazón.
7 Preheat oven to 350°F (175°C). Place pork in a roasting pan, cover with foil, and bake for about 4 hours, or until tender.
8 Remove the foil, increase oven temperature to 375°F (190°C), and roast uncovered until the fat crisps into cuerito(crispy pork skin).